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Dewis ML, Phan TH, Ren ZJ, Meng X, Cui M, Mummalaneni S, Rhyu MR, DeSimone JA, Lyall V. N-geranyl cyclopropyl-carboximide modulates salty and umami taste in humans and animal models. J Neurophysiol 109: 1078-1090, 2013. First published December 5, 2012; doi:10.1152/jn.00124.2012.-Effects of N-geranyl cyclopropylcarboxamide (NGCC) and four structurally related compounds (N-cyclopropyl E2,Z6-nonadienamide, N-geranyl isobutanamide, N-geranyl 2-methylbutanamide, and allyl N-geranyl carbamate) were evaluated on the chorda tympani (CT) nerve response to NaCl and monosodium glutamate (MSG) in rats and wild-type (WT) and TRPV1 knockout (KO) mice and on human salty and umami taste intensity. NGCC enhanced the rat CT response to 100 mM NaCl + 5 mu M benzamil (Bz; an epithelial Na+ channel blocker) between 1 and 2.5 mu M and inhibited it above 5 mu M. N-(3-methoxyphenyl)-4-chlorocinnamid (SB-366791, a TRPV1t blocker) inhibited the NaCl + Bz CT response in the absence and presence of NGCC. Unlike the WT mice, no NaCl + Bz CT response was observed in TRPV1 KO mice in the absence or presence of NGCC. NGCC enhanced human salt taste intensity of fish soup stock containing 60 mM NaCl at 5 and 10 mu M and decreased it at 25 mu M. Rat CT responses to NaCl + Bz and human salt sensory perception were not affected by the above four structurally related compounds. Above 10 mu M, NGCC increased the CT response to MSG + Bz + SB-366791 and maximally enhanced the response between 40 and 60 mu M. Increasing taste cell Ca2+ inhibited the NGCC-induced increase but not the inosine monophosphate-induced increase in glutamate response. Addition of 45 mu M NGCC to chicken broth containing 60 mM sodium enhanced the human umami taste intensity. Thus, depending upon its concentration, NGCC modulates salt taste by interacting with the putative TRPV1t-dependent salt taste receptor and umami taste by interacting with a Ca2+-dependent transduction pathway.
- 出版日期2013-2
